Black Bean Salsa

Black Bean Salsa

Ready in 50 minutes
1 review(s) averaging 5. 100% would make again

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Top-ranked recipe named "Black Bean Salsa"

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This is by far my personal favorite bean salsa and I'm sure it will become a favorite of yours as well.


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2 15-oz cans black beans; low-sodium
1 cup cooked salsa; (I use Pace)
1 large red pepper; diced
1 large avocado
0.5 cup red onion; diced
0.25 cup Cilantro; chopped
1 clove Garlic; minced
0.5 tsp cumin
0.25 tsp coriander
1 large lime; juiced
1 jalapeño; diced (optional)
1 8-oz can whole corn kernels; (optional)

Original recipe makes 12



In a large bowl, combine the rinsed black beans, salsa, red pepper, onion (rinse the onion to get a milder onion flavor), garlic, lime juice, and jalapeño and corn (if used). Cut the avocado in half, remove the pit, and cube the flesh. Scoop out with a spoon and add to the bowl. Add the cilantro, cumin and coriander. Mix. If you prefer the chunks of avocado, leave them whole, however I find the salsa tastes better if you slightly mash the avocado (or use guacamole).

Let sit in the fridge for at least 30 minutes. Serve with tortilla chips or as a side dish.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 151 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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All amounts of ingredients can be adjusted to taste. Not sure how long it keeps, but this salsa disappears usually within 2 days, so it keeps for at least that long. Enjoy! [I posted this recipe.]
cosswald 5 years ago

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